By Ava Bartholomew

A Marinated, Grilled Tradition from Upstate New York

Growing up, I knew it was summer once the familiar smell of spiedie marinade wafted through my kitchen in the early morning. The unmistakable scent signaled the start of warmer weather, family cookouts, and days by the lake. Chicken spiedies, lined up and grilled on a skewer, are a classic summer food in Upstate New York. 

Chicken spiedies, in my opinion, are an incredibly unique dish. Featuring grilled chicken, served on a slice of thick Italian bread, with no sauces or toppings, those unfamiliar with the dish would likely have their doubts. For those who grew up in Binghamton, New York, or in my case, know someone who did, we know otherwise. My dad introduced spiedies to my family, and believe me, my mom had her doubts. After spending a good part of his childhood in Binghamton, he was all too familiar with the locally famous restaurant Lupo’s and their famous spiedies. He passed his appreciation to our family, and they have since become a summertime staple at our house. 

Now, there are two ways to make spiedies: the classic, easier way, using Lupo’s Spiedie Marinade, or with a homemade marinade. Both are equally delicious. Lupo’s is simply tradition. The homemade marinade below is one my family has used over the years, although there are many more variations across the internet. Additionally, while spiedies were traditionally served on Italian bread, we typically use any type of bread roll out of convenience. Lastly, I know I said that spiedies typically don’t have any other sauces or toppings, however, there are infinite ways to spice them up so feel free to experiment. We often add grilled peppers and onions to ours!

Ingredients

1. 2 Pounds of Chicken, Cut into 1-inch Cubes
2. Italian Bread or Rolls
3. Skewers

Using Lupo’s Spiedie Marinade:

1. 2 Cups of Lupo’s Spiedie Marinade

Using a Homemade Marinade:

1. 1 Cup of Olive Oil
2. ¾ Cup of Red Wine Vinegar
3. ¼  Cup of Lemon Juice
4. 1 Teaspoon of Lemon Zest
5. 4 Cloves Garlic, Minced
6. 1½ Teaspoons of Thyme, Dried
7. 1½ Teaspoons of Basil, Dried
8. 1½ Teaspoons of Oregano, Dried
9. ½ Teaspoon of Salt
10. ½ Teaspoon Pepper

Directions:

1. In a large bowl, mix together the chicken and the marinade or marinade ingredients. 
2. Pour the prepared meat and extra marinade into a large resealable plastic bag and set into a shallow dish.
3. Place into the fridge and let marinate for at least 24 hours, but preferably 48 to 72 hours. 
4. Remove chicken from the fridge and drain the marinade into a separate bowl. 
5. Thread 4 to 5 cubes of chicken onto each skewer.
6. Place the skewers of chicken onto a hot grill and cook for roughly 8 to 10 minutes, basting with the reserved marinade throughout. 
7. Remove from the grill, remove the skewers, and serve!

*If you do not have access to a grill, simply skip the skewers and cook them in a skillet for roughly the same amount of time.